Light Egg Whites Muffins

Submitted by Pantheress

"I got this recipe from my aunt--they are very light and simply DELICIOUS!! enjoy!!"

 

• Ready In: 40mins
• Ingredients: 6
• Yields: 12 muffins
• Serves: 12

ingredients

• 6 egg whites
• 180 g butter
• 200 g powdered sugar
• 80 g flour
• 125 g ground almonds
• 1⁄2 teaspoon vanilla

directions

1. Belt butter.
2. Beat eggs until they become white, but not as stiff as meringues.
3. Add sugar, flour, vanilla, almond and melted butter to the eggs.
4. Fill 12 muffin cups to 3/4 only.
5. Preheat oven.
6. Bake for 30 minutes or until toothpick inserted in the middle comes out clean.

Reviews

[morlin]

Awesome!! I had egg whites that hadn't formed stiff or even medium peaks and didn't want to just pour them down the drain. This was a perfect solution. I had to guess at the right measurements since I started with 9 egg whites, but no worries. These turned out great and are an easy fix for 'useless' egg whites. Thanks!

 

[ArtOwl]

These are really good and very different. I made a custard pie filling the other day that required six egg yolks, so this was a great way to use the rest of the eggs. And I do not have an electric beater, so I am glad I did not have to make stiff peaks with the eggs. I could not see any temperature to bake these at, so I used 375 degrees for about 15 minutes instead of 30. They browned very fast at that temp. I also do not normally bake using ounces as measurements, but my "guess-timations" turned out pretty good. Thanks! Very yummy!

 

[Aileen Zsenyuk]

Wonderful! I was in a hurry to use up egg whites, so used walnuts instead of almonds, and they are really great. And so easy to make.